With Christmas approaching, our days are filling up with parties, gift buying, and baking.
If you’re like me and not a seasoned baker, the very thought of baking causes anxiety. Also, I never follow recipes to a T, because I’m a rebel…?… And as we know, recipes are kind of an exact science.
But this recipe is honestly really easy. I only had to make the toffee twice (I may have burned the first batch?)
If it starts to smoke, you’ve gone too far. :)
The recipe says to continually stir toffee for 5-7 minutes- DON’T. Unless you want a smoky kitchen, too.
Honestly, just continually stir the toffee until it turns a light-medium brown.
I chose this recipe because a cousin of mine has a severe nut allergy. Unfortunately I forgot to ensure my chocolate chips were nut-free. PSA: Kirkland brand chocolate chips may have traces of tree nuts and other nutty things in it. Sorry cousin. 😁
If you have a stand mixer the whipping of the meringue will be a breeze.
I let my toffee cool on a lined baking tray on my porch where it’s freezing so it was nice and firm and ready to be hacked and folded into the meringue
At this point you’ll want to eat it because it smells like SKOR bars. If you don’t know what a SKOR bar is, I truly feel for you. Think crunchy salty toffee surrounded in a thin layer of chocolate.
So what you’ll want to do is put those puppies in the preheated oven, which you’ll then immediately shut off. Keep the oven closed all night.
Why? Because you’ll wake up to this:
And look at the inside:
Breakfast of champions, no? Which means I’ll have to make more. But ensure the chips are indeed 100% nut-free next time :)
2 large egg whites
2/3 cup granulated sugar
1 cup semisweet chocolate chips
1 cup toffee bits (recipe below)
1 teaspoon pure vanilla extract
1/2 cup butter
1/2 cup granulated sugar
1/4 teaspoon pure vanilla extract
1/8 teaspoon salt
Preheat the oven to 350° Fahrenheit. Line two baking sheets with parchment paper or silicon baking mats and set aside.
In the bowl of an electric mixer, beat the egg whites until stiff peaks form. Gradually add about half of the sugar, gently sprinkling it over the whipping egg whites. Add the vanilla extract, then continue gradually adding the remaining sugar, until the meringue is very shiny and stiff. Gently fold in the chocolate chips and toffee bits.
Spoon one tablespoon of meringue onto the lined baking sheets, then repeat with the rest of the meringue, leaving 1-inch of space between cookies. Place the baking sheets in the preheated oven and then turn the oven off. Leave the cookies in the oven overnight (or for a minimum of 6 hours), undisturbed (DO NOT OPEN THE OVEN DOOR!). Gently remove the cookies from the baking sheets and store in an airtight container.
Line a baking sheet with foil or a silicone baking mat and set aside.
Combine the butter, sugar, vanilla, and salt in a heavy 2-quart saucepan. Cook over high heat, stirring constantly with a clean, dry, wooden spoon until the butter is melted. Continue cooking and stirring for 5 to 7 minutes, or until the candy is the color unblanched almonds. Immediately pour the candy, without scraping the saucepan, onto the lined baking mat. Cool completely.
Break the cooled toffee into pieces: Break the toffee into large pieces and place them in a sturdy plastic bag. Using a rolling pin/meat tenderizer/other heavy object, pound the toffee until broken into small pieces. Store the pieces in an airtight container until ready to use.